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Lora was a lower-quality wine made by Romans from grapes that had already been pressed once for wine. It used the waste products such as grape skins, stalks and seeds (which grappa is made from today.) The Romans called such waste "vinaceum."

If defrutum was being made at the same time, skimmings from that could be added.

The residue would be mixed with water, then let soak, then have salt water added a few days later. Then water would be added in a volume equivalent to 10% of whatever volume of waste was used. Sometimes this might all be done in a day.

Then the mixture was pressed, and the run-off liquid allowed to ferment.

Then, after straining that , the stuff strained out would be fed to animals.

Lora was thin tasting, and bitter. It was given to slaves, the urban poor in Rome, soldiers and common workers, though writers such as Varro say that "old women" also liked it. It's estimated the alcohol content would have been very low, about .3 %.

When Lora soured, it could still be used to make posca.

See also:

Roman Wines


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Oulton, Randal. "Lora." CooksInfo.com. Published 06 February 2005; revised 23 May 2007. Web. Accessed 05/22/2018. <http://www.cooksinfo.com/lora>.

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